• Preheat oven to 240°C/220°C fan-forced. Cut kumara into fries. • Place fries on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. • In the last 5 minutes of cook time, remove kumara from oven and top with grated Parmesan cheese, then return to oven. Bake until golden. TIP: If your oven tray is crowded, divide fries between two trays.

• In a shallow bowl, combine the plain flour and Aussie spice blend. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs and a pinch of salt and pepper. • Dip chicken breast strips into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• When the fries have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed chicken, in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the crumbed chicken does not stick to the pan. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, halve cherry tomatoes.

• In a large bowl, combine tomatoes, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.

• Divide crumbed chicken tenders, cheesy kumara fries and tomato garden salad between plates. • Top with beetroot relish and mayonnaise to serve. Enjoy!